When I was a small girl when we were in chepauk, Kulfiwala used to carry mud pot covered with red cloth on tricycles ringing the bell every day night. I used to ask my father to buy daily. My brother used to avoid this kulfi as he doesn’t like the way it is being carried. One day I tried. The taste was awesome. Kulfi was in aluminium small mould and sealed with same edible gum. I do not know what is that gum. He used to open the seal and take out with a knife and slice and gave it in the leaf (mandara ilai). The taste of that kulfi is not seen anywhere now a days.
But now a days those type of tasty North Indian kulfiwalas are rarely seen. There are many companies now that make this kulfi in commercial way.
Kulfis are easy to make and very tasty. This summer you can try this ice cream recipe and surprise your family members. Come let us see how to make kulfi ice cream
Prep time - 5 minutes
Cook time - 30 minutes
Freeze time - 8 hours
Serves - 4
Ingredients:
Milk - 3 cup
Sugar - 1/3 cup
Pistachio - 1 ½ tblsp
Saffron - few strands
Cardamom powder - ¼ tsp
Corn flour - 1 tsp (optional)
Method:
Boil the milk till half the quantity. If you want to add corn flour you can add in this stage. You can add the corn flour in little milk and mix it well without lumps and add to the milk. Chop pista finely.
Add saffron in little warm milk. Add sugar, cardamom powder and saffron milk in the boiling milk and cook till the sugar dissolves.
Allow it to cool.
Freeze it for about 8 hours or overnight.
Note:
I used popsicle mould.
You can insert ice cream sticks also. I used skewer sticks.
For the left out milk I used Tupperware midget containers.
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